Tofu and Pork Rice Bowl Recipe

Name: Tofu and Pork Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Reduced-fat Firm Tofu, Cut Into 6 Slices; 1/2 cups Less-sodium Chicken Broth; 1 Tablespoon Cornstarch; 2 Tablespoons Low Sodium Soy Sauce; 1 Tablespoon Oyster Sauce; 1 Tablespoon Chili Garlic Sauce (such As Lee Kum Kee); 1 Tablespoon Cooking Oil Of Choice; 4 ounces, weight Lean Ground Pork; 1 Tablespoon Grated Peeled Fresh Ginger; 3 cloves Garlic, Minced; 2 cups Cooked Brown Rice; 1/2 cups Green Onions, Chopped

Servings: persons

1 pound Reduced-fat Firm Tofu, Cut Into 6 Slices
1/2 cups Less-sodium Chicken Broth
1 Tablespoon Cornstarch
2 Tablespoons Low Sodium Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Chili Garlic Sauce (such As Lee Kum Kee)
1 Tablespoon Cooking Oil Of Choice
4 ounces, weight Lean Ground Pork
1 Tablespoon Grated Peeled Fresh Ginger
3 cloves Garlic, Minced
2 cups Cooked Brown Rice
1/2 cups Green Onions, Chopped

1
1.
2
Arrange tofu slices between several layers of paper towels.
3
Top with a heavy pan and let it sit for about 20 minutes to squeeze most of the water out.
4
Remove pan and discard paper towels.
5
Cut tofu slices into 1/2 inch cubes.
6
2.
7
Put broth into a bowl and whisk it together with the next four ingredients (cornstarch, soy sauce, oyster sauce and chili garlic sauce).
8
Set aside.
9
3.
10
Heat a large non-stick skillet over medium-high heat.
11
Heat a tablespoon of oil, then add ground pork.
12
Stir fry for about 4 minutes, or until done, stirring to crumble the meat as you go.
13
Add ginger and garlic and cook for 1 minute, stirring constantly.
14
Add tofu cubes and cook until golden, about 4 minutes.
15
Stir broth mixture into the pan.
16
Bring to a boil and cook until the mixture thickens, about 2 minutes.
17
Remove from the heat.
18
4.
19
Serve mixture over warm rice.
20
Top with sliced green onions.
21
Serving size: 1/2 cup rice, about 2/3 cup tofu mixture, and about 1 tablespoon onions Calories per serving: 290
22
Adapted from Cooking light magazine.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Reduced-fat Firm Tofu, Cut Into 6 Slices, 1/2 cups Less-sodium Chicken Broth, 1 Tablespoon Cornstarch, 2 Tablespoons Low Sodium Soy Sauce, and more.

Yes, Tofu and Pork Rice Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu and Pork Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions